Ascolana-style stuffed olives

Name: Ascolana-style stuffed olives
Prep time: 60 min
Cook time: 15 min
Yield: 4
Ingredients: 400 g Giant tender green olives in brine; 100 g Beef; 100 g Pork; 80 g Chicken breast; 60 ml Dry white wine; 40 g Grated Parmigiano Reggiano; 150 g Eggs; 60 g Plain flour; 150 g Breadcrumbs; 1000 ml Groundnut oil for frying; 0.5 g Nutmeg; 3 g Fine salt

Marche · 4 servings · Prep 60 min · Cooking 15 min · Hard

Tender olives stuffed with meat, breaded and fried, a specialty of Ascoli Piceno.

Ingredients

Giant tender green olives in brine400 g
Beef100 g
Pork100 g
Chicken breast80 g
Dry white wine60 ml
Grated Parmigiano Reggiano40 g
Eggs150 g
Plain flour60 g
Breadcrumbs150 g
Groundnut oil for frying1000 ml
Nutmeg0.5 g
Fine salt3 g

Allergens

Gluten, Milk, Sulphites, Eggs
May contain traces of: Peanuts, Celery.

Method

Cut the meat into pieces and brown in a pan for 10 minutes; deglaze with the wine and allow to evaporate.
Finely mince the meat, then add the Parmigiano, 1 egg, nutmeg and salt.
Stone the olives by cutting the flesh away from the pit in a continuous spiral.
Wrap the olive spiral around a small ball of the stuffing to reconstruct its original shape.
Coat the olives in the flour, then in the remaining beaten eggs, and finally in the breadcrumbs.
Fry in oil at 170 °C for 3-4 minutes until golden brown.
Drain on kitchen paper and serve hot.

Nutrition facts (estimate)

	Per serving (245 g)	Per 100 g
Energy	3130 kJ / 748 kcal	1276 kJ / 305 kcal
Protein	29 g	12 g
Carbohydrates	41 g	17 g
of which sugars	0.9 g	0.4 g
Fat	50 g	20 g
of which saturates	10 g	4.3 g
Fibre	4.6 g	1.9 g
Salt	2.8 g	1.1 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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